Kovakka or Tindora Fry

Another dry curry!
Tindora is something common and cheap, back home. I do find a lot of them even here. Are you bored of making the same old fry using salt and chilli? Here I come with 2 variations. Simple yet yummy.

Variation 1

Ingredients:

Tindora- 20 nos

Shallots (small onions)- 10

Red chillies - 2

Oil - 1 table spoon

Mustard - 1 tsp

Salt to taste

Method :

1. Cut the tindora length wise into thin strips.

2. Fry the shallots and red chillies in a teaspoon of oil, grind and keep it aside.

3. Heat the oil, temper the mustard and add the tindora.

4. After it gets slightly cooked, add salt and the ground paste.

5. Fry them well and the curry is ready to serve. Goes well with rice.

Variation 2

Ingredients:
Tindora- 20 nos (sliced length wise)
Red Chilli powder - 2 tsp

Pav Bhaji Masala - 1 tsp

Oil - 1 table spoon
Jeera - 1 tsp
Salt to taste

Method:

1. Heat oil and season with jeera.

2. Add the chilli powder and tindora in that order.

3. After it gets cooked, mix the salt and pav bhaji masala. This does the trick and gives a north Indian flavor which makes it suitable for rotis.

Tip : You can also mix half a cup of boiled channa. Ofkors remember to adjust salt and chilli accordingly.